Recipe Box fromThe Oregonian OregonLive

Candy Corn Treats With Bourbon Caramel Glaze

This adult version of a rice treat features fall flavors like caramel and bourbon, along with candy corn. You can always leave the bourbon out to make them kid-friendly.

Ingredients

For the caramel sauce:

14-ounce can sweetened condensed milk

For the bourbon caramel glaze:

1/2 cup (1 stick) unsalted butter, softened

1 overflowing teaspoon vanilla extract

1/2 teaspoon kosher salt

2 tablespoons half-and-half

1 tablespoon bourbon (optional)

2-3/4 cups powdered sugar

For the bars:

1/4 cup (1/2 stick) unsalted butter, plus extra for the pan

1 10-ounce package marshmallows

5 cups puffed rice cereal

Coarse sea salt

1 cup candy corn

Instructions

Start by making the caramel sauce. Remove the label from can of sweetened condensed milk, but do not open the can. Place the can in an 8-quart heavy-duty saucepan and add enough water to cover by 2 inches. Bring to a boil, then reduce heat to simmer for 2 1/2 hours. Check the pan regularly during this process, adding water as needed to maintain the level.

Using tongs and an oven mitt, carefully remove the can from the pan and set aside to cool for at least 10 minutes. Meanwhile, proceed with the rest of the recipe.

To make the glaze, in a large bowl, combine the butter, vanilla, salt, half-and-half and bourbon, if using. Use an electric mixer to beat until the mixture is creamy. Add the powdered sugar and beat until fully incorporated. Once the can of caramel has cooled, carefully open it. Pour half of it into the butter mixture and beat until well mixed. Set aside.

To make the bars, coat a 9-by-13-inch pan with butter.

In a large, microwave-safe bowl, microwave the 1/4 cup of butter on high for 30 seconds, or until melted. Add the marshmallows and toss to coat with the butter. Microwave on high for 1 minute, then stir until the marshmallows are completely melted. Add the remaining half can of caramel and stir until smooth. Add the rice cereal and stir until well coated.

Gently press the cereal mixture evenly into the prepared pan. Spoon the glaze over the cereal mixture, smoothing it as needed. Sprinkle the top with a bit of sea salt, then scatter the candy corns evenly over the surface, gently pressing them into the glaze. Set aside to cool for at least 20 minutes. To serve, cut into 2-inch squares.